Post by Okwes on Dec 28, 2007 11:14:42 GMT -5
My Venison Stew
This is How I Make Venison Stew .... I have tried many, and always come
back to My own recipe.
I even had the chance to make this for an Algonquin Gathering in
September.
To date I have had over 50 requests of the recipe. This has been an Ice
Breaker for those that Thought they didn't like Vension. Please note.... I
make Moose and Elk Stew and even have done Beef this same way.
Venison cut in to bite size pieces ( any cut you have available. roasts,
chops, steaks, stew meat, Ribs)
Celery, ( I use the whole bunch leaves included) cut in big pieces.
Onions , at least 4 big ones more ( wild if you have them) either is fine.
Pepper corns ( ground will work here as well )
Never Use SALT!!!!! ( it only makes your meat tough)
Clamato Juice or tomato Juice
In a Large Pot or Roster, place Meat, Celery, Onions and Cover with
Clamato
Juice or tomato Juice.
You now have a Choice here on how to proceed with the Cooking ......
# 1 You can put this in the Oven and cook over night 150 to 200 F ( this
works great if you are using ribs with the bone still on, as in the AM
they
fall right off of the meat)
# 2 On top of your stove Stew Low Heat ( Stirring at least every 30 to 45
mins ) I stew mine ALL DAY!
Now, for both methods I finish the Stew in the same way.
Onions
Corn
Peas
Turnip
Pumpkin Cubed ( if I have it )
Carrots
Potatoes ( not always do I use potatoes )
I prepare all the Veggies in a separate Pot, Bring them to a Boil, lower
heat and cook until semi tender.DO NOT DRAIN THE VEGGIES ! When done I
add the veggies plus the water that they have cooked in, to the Meat
mixture, Bring All Back to a Boil and Thicken. At This Time you may add
Salt and Seasonings if you like. ( I use only Salt & Pepper )
Sometimes I use a product called Kitchen Bouquet to darken and flavour the
thickened Stew.
Contributor: Sharbot Mishigama Anishinabe Algonquin First Nations.
This is How I Make Venison Stew .... I have tried many, and always come
back to My own recipe.
I even had the chance to make this for an Algonquin Gathering in
September.
To date I have had over 50 requests of the recipe. This has been an Ice
Breaker for those that Thought they didn't like Vension. Please note.... I
make Moose and Elk Stew and even have done Beef this same way.
Venison cut in to bite size pieces ( any cut you have available. roasts,
chops, steaks, stew meat, Ribs)
Celery, ( I use the whole bunch leaves included) cut in big pieces.
Onions , at least 4 big ones more ( wild if you have them) either is fine.
Pepper corns ( ground will work here as well )
Never Use SALT!!!!! ( it only makes your meat tough)
Clamato Juice or tomato Juice
In a Large Pot or Roster, place Meat, Celery, Onions and Cover with
Clamato
Juice or tomato Juice.
You now have a Choice here on how to proceed with the Cooking ......
# 1 You can put this in the Oven and cook over night 150 to 200 F ( this
works great if you are using ribs with the bone still on, as in the AM
they
fall right off of the meat)
# 2 On top of your stove Stew Low Heat ( Stirring at least every 30 to 45
mins ) I stew mine ALL DAY!
Now, for both methods I finish the Stew in the same way.
Onions
Corn
Peas
Turnip
Pumpkin Cubed ( if I have it )
Carrots
Potatoes ( not always do I use potatoes )
I prepare all the Veggies in a separate Pot, Bring them to a Boil, lower
heat and cook until semi tender.DO NOT DRAIN THE VEGGIES ! When done I
add the veggies plus the water that they have cooked in, to the Meat
mixture, Bring All Back to a Boil and Thicken. At This Time you may add
Salt and Seasonings if you like. ( I use only Salt & Pepper )
Sometimes I use a product called Kitchen Bouquet to darken and flavour the
thickened Stew.
Contributor: Sharbot Mishigama Anishinabe Algonquin First Nations.